Reviewed: Jan. 12, 2005

Made two of these after Christmas dinner. I'm ready to make another turkey just to make this again. I used a sour cream pastry, and the best part is being able to throw in whatever vegetables you have around. This is a definite make again recipe. This was amazing! Linda, thank you for sharing.

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Barbara

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Oakville, Ontario, Canada

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Reviewed: Jan. 9, 2005

This recipe is incredible! I used roasted chicken instead of turkey... only used about half of the potatoes... and added one can of condensed cream of chicken soup to make it creamier.

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KFERG371

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Reviewed: Jan. 9, 2005

great recipe.. I used it after the holidays with leftover smoked turkey.. the family loved it.. Next time I will use half of the potatoes and more fresh veggies

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WHIMSYDE

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Reviewed: Jan. 3, 2005

In all my years of cooking , I had never made a pot-pie before. This was DELICIOUS even though I made 2 boo-boos. Used 1 TBS dried oregano by accident, and just could not get the second frozen crust (GV from W/M) for the top out of the aluminum tin. By the time I was done piecing together the top, it looked like it was rubber cemented together!!! The frozen Pillsbury crust I used for the bottom fit nicely in my 9-inch Pyrex pie plate. So did the filling—used 3/4 cup carrot, 1 cup celery, and 12 oz. (by weight) of Yukon gold potatoes (after peeling). Kept all the rest of the ingredient amounts as written. It was a bit sweet, so if I use Yukon gold potatoes next time, I would decrease them to about 10 oz., and increase the turkey and celery slightly. VERY, VERY GOOD,

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COOKER476

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Reviewed: Jan. 3, 2005

This recipe turned out wonderfully and it didn't take long to make. My husband and I loved it. I will recommend this to all of my friends and family.

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AMILES76

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Reviewed: Jan. 2, 2005

I thought this was very tasty... I also added a pinch of sage and rosemary. It would have probably been just as good without my pinch though. It's a little work to make, but well worth it.

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KC30S

Cooking Level: Expert

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Reviewed: Jan. 2, 2005

This recipe took a lot longer to prepare than I thought it would.

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JCZAR

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Reviewed: Dec. 28, 2004

I put this in my recipe box last week in anticipation of the inevitable Christmas turkey left-overs! This really was delicious - so hearty, tasty and easy. I forgot to add the flour so the gravy was a little runny (my bad!). I think I would add a can of condensed mushroom soup next time for extra creaminess. I wanted to cut back on calories so I just put a pastry crust on top. Great recipe, Linda! Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Dec. 28, 2004

This was very good. I didn't follow exact measurements, just kept adding veggies until it looked like enough. I also added some frozen peas and a can of cream of chicken soup. It made enough for 2 pies! I was surprised though, that as soupy as it seemed it held together like there wasn't any gravy at all! I would have preferred a little more gravy but the flavour was excellent!

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MOMMYSLITTLGIRL

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Reviewed: Dec. 27, 2004

This was OK. Not the best in my book. Sorry.

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CHATNOIR

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Reviewed: Dec. 15, 2004

EXCELLENT!!

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TRUPICH

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Reviewed: Dec. 13, 2004

Fantastic! I made a double recipe and still had no leftovers. My only changes: pre-bake the bottom crust for 5-10 minutes so that it doesn't come out soggy, added rosemary and sage. A great version is to make a herb and cheese piecrust.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Dec. 11, 2004

Yum! This was so good, the perfect recipe for that leftover turkey!

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TNLN2

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Reviewed: Dec. 10, 2004

I would have given this 5 stars had the proportions of the ingredients been different. Next time I would double the amount of turkey and cut in half the amount of potatoes the recipe calls for. I would also have added a little more of each of the vegetables. It ended up tasting more like a potato pot pie, then a turkey pot pie, but it was still good.

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RECIPERAVEN

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 9, 2004

This was absolutely wonderful. Everyone in my family ate it ( including a 3 and 1 yr old). The second time I made this I used leftover frozen turkey and it made no difference. My suggestions to make it easier to do: 1) deal with the crust after having made the filling; it's best to let it cool a bit, 2) add the turkey to the first skillet and make the gravy by itself. Enjoy!!!

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ANITASTANKO

Cooking Level: Expert

Home Town: Mifflinburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 8, 2004

This was a little labor intensive but worth the work. The family loved the recipe and gave it thumbs up all around. I did cut back on the onions since my kids do not like them and only used 1/4 of the onion that I ran through the blender before adding to the recipe. It still gave it flavor without the kids realizing it was in there. Good Stuff!

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BLACKVELVETRAV

Cooking Level: Expert

Living In: Boise, Idaho, USA

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Reviewed: Dec. 4, 2004

This was great! I highly recommend!

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 30, 2004

This recipe was GREAT! We made it without a pie crust and just put a layer of puff pastry on top and cooked for 25 mins at 400. An easy way to use up leftovers.

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currymonster

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Reviewed: Nov. 28, 2004

I've made this a couple times now and we love it! It's simple and so good! Made it after Thanksgiving for family staying with us with leftovers and everyone wanted the recipe. I use ready made pie crusts to speed things up. Definitely in the "favorites" section of my recipes.

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SD DAWN

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Reviewed: Nov. 19, 2004

I made this with the leftovers from a baked chicken and it was wonderful! My kids gobbled it right up and hubby and I loved it too. I used 2 potatoes and add a can of condensed cream of chicken soup to make it creamier. Also used some Montreal seasoning on the chicken. VERY good!

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Jennifer

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